Pistachio ice cream

Guilt-Free Pistachio Ice Cream

A no-churn super easy Pistachio Ice Cream Recipe made with homemade pistachio paste to keep us cool during summer! Refined sugar free, vegan and full of healthy fats!

Course Dessert
Cuisine American, Italian
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings 8 scoops
Calories 167 kcal


  • 2 bananas (frozen for 12 hours)
  • 1 can full fat coconut milk (refrigerated for 12 hours - and yes it HAS to be full fat)
  • 6 Tbsp pistachio paste
  • 4 Tbsp maple butter or honey
  • 1 hand full pistachios


  1. The night before put 2 peeled bananas in the freezer and put the can of coconut milk in the refrigerator.
  2. Open the refrigerated can of coconut milk and scoop out the cream that separated from the coconut water. Save the water for smoothies or drink just like that. Add the scooped out cream to a high-speed blender.
  3. Add frozen bananas, pistachio paste and maple butter or honey to high-speed blender and blend until smooth (regular blender won't work, alternatively use a food processor).
  4. Add to a freezer friendly container and freeze for about 4 hours.
  5. Remove from the freezer and let warm for about 10-15 minutes before scooping.
  6. Sprinkle with chopped pistachios.

Recipe Notes


Nutrition Facts
Guilt-Free Pistachio Ice Cream
Amount Per Serving
Calories 167 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 5mg 0%
Potassium 239mg 7%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 13g
Protein 3g 6%
Vitamin A 2%
Vitamin C 5%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.